Refreshingly Good!!!

October 31st, 2009

My new favorite drink…Sangria!!! My friend Peggy made this awesome sangria for one of our get-togethers. The first time I tasted sangria was when we were visiting in Vancouver. We had gone to a Spanish restaurant recommended by our hotel’s concierge. The restaurant’s server told us that they had the best sangria in town. Bzzzt! Not true… And the food was not good either. I said to myself that I would never drink sangria again. Not unless someone twisted my arm. Well…a miracle happened. After I tried Peggy’s Sangria, it’s now my FAVORITE!!!


1 ½ cup peach vodka

1 bottle dry white wine

1 cup sugar

6 fresh white peaches cut into eighths

2 lbs grapes lightly pressed

crushed ice

Mix all ingredients in a fruit punch bowl

12 servings

Ginatini “It’s Sippi Tini Time”

October 31st, 2009

I love mixing martinis with vodka! Here are some of my current favorites…










Almost all of this tinis are made with muddled fresh fruit (preferably organic) except acatini, lycheetini and frenchtini.  They are so refreshing and yet…dangerous! “Please don’t drink and drive”

Send me a request on the comments if you want the recipe!!!

Bottom’s up!!!

October 31st, 2009

This is a fun drink that isn’t too sweet but has a great froth because of the pineapple juice.


1 ½ oz. vodka (I like Chopin or Blue Ice vodkas)

2 oz. pineapple juice

½ oz. Grand Marnier

½ oz. t Chambord

¼ oz. lemon juice

shake all ingredients with lots of ice and serve in a martini glass

The Power of Wine!!!

October 31st, 2009

This is one of my favorite Italian dishes. I tried this when I ate at Pasta Pomodoro for the first time and it hasn’t left my short-list since. I searched for the recipes on-line and in books but, each recipe had a different style. Well…I said to myself “why don’t I do it my own way since the only main ingredient in this recipe is Marsala wine!!!”

Chicken or Veal Marsala

4 boneless chicken thighs (I like using dark meat in this particular recipe)

1 large sliced portobello mushroom

1 cup marsala wine

2 tbsp olive oil

2 tbsp butter

2 tbsp flour

1 handful fresh sage

2 pinch salt & black pepper

Mix salt, black pepper and flour and dredge chicken and set aside. Heat pan with olive oil and butter. Fry sage and set aside. Pan fry chicken until cooked and browned, set aside. In the same pan sautee mushroom for 2 min or until cooked. Pour 1 cup of wine and simmer for about 2 to 3 minutes. Add the chicken and simmer for another 2 minutes or until the sauce is thickens. Top with sage. Served with angel hair garlic pasta and roasted vegetables.

Pair with Hogue Fume Blanc or Cline Zinfandel

My Friends’ Favorite PicaTapas!!! So garlicky…

October 15th, 2009

This garlicky recipe is a favorite of mine as well as my friends. Make sure to have the freshest French bread you can find, I guaranteed that you’ll ask for more…

Garlicky Shrimp

½ cup fresh garlic, peeled and sliced thinly

1 cup extra virgin olive oil

2 lbs large prawn, cleaned and shelled

1 tsp salt

2 tsp paprika

½ tsp dried red chili peppers

1 small lemon

sliced French bread

Season prawn with salt, heat ½ cup olive oil and fried garlic and set aside. On the same pan heat remaining ½ cup of olive oil and stir-fry paprika and chili peppers for 1 minute. Add prawn, stir until coated with paprika and cook for 2 minutes. Drizzle with fresh lemon juice and served hot with sliced French bread.

Pair with Sauvignon Blanc (Clos Pegase is my favorite!)

Saving Extra Time!!!

October 15th, 2009

If you don’t have time to make mole sauce or couldn’t find some of the ingredients needed. Try this YUMMY easy step recipe. The key to this is to find a good mole sauce.

Easy Chicken or Pork Mole

1 bottle mole sauce

2 lbs herbed & marinated roast chicken or pork cooked & shredded

2 tbsp olive oil

1 small chopped onion as condiment

few sprigs chopped cilantro as condiment

Simmer mole sauce in 2 tbsp olive oil for 3 minutes. Add shredded roast chicken or pork and simmer in medium-low heat for 15 minutes or until sauce thickens. Add salt and pepper to taste. Top with chopped onions and cilantro. Serve hot with Spanish rice or corn tortillas

Pair with Hess Orange Muscat

Saving a tough steak!!!

October 15th, 2009

I bought meat at Costco for the first time and, instead of skirt steak, accidentally picked up flank steak which I don’t normally have any luck with whatsoever. I salted and peppered half of the package and grilled it. Sure enough, the results were what I was expecting. Flavorful but tough as usual. What was I going to do with half of the leftover flank steak (over 2 lbs!)? My mind started to work: this steak must not go to waste! Well…guest what? It turned out that I made a fabulous new recipe for the flank steak.

Diced Flank Steak with Daikon & Red Bell Peppers

4 large cloves of garlic chopped

1 large onion diced

1 large heirloom or regular tomato diced

2 ½ lbs flank steak diced

2 dry bay leaves

4 dry red chili peppers

¼ cup olive oil

¼ cup soy sauce

¼ cup worcestershire

1 large white daikon diced

2 large red bell peppers diced

1 tbsp cracked black pepper

Saute garlic in 2 tbsp olive oil. Add onions and cook for 1 minute. Add tomatoes and cook for another minute. Add the meat and cook for about 3 minutes or until the liquid from the tomatoes is absorbed. Add bay leaves, chili peppers, remaining olive oil, soy sauce, worcestershire, daikon, bell peppers and black pepper. Stir constantly and continue cooking over medium-low heat until vegetables are cooked and sauce thickens (about 20 minutes). Serve hot with steamed rice or corn tortillas.

Pair with Guenoc Petite Sirah

Savory Dish!!! more garlic please…

September 29th, 2009

This is one of my favorite yummy recipes that I want to share with you. HAPPY COOKING & “BON APPETIT”

CHICKEN ADOBO “Manenok style”

4 lbs Chicken legs, thighs & wings

1 cup dark soy sauce

½ cup Worcestershire

¼ cup white vinegar

½ cup fresh garlic, peeled and lightly pounded

2 tbs cracked whole black pepper

2 bay leaf

1 tbs sugar (optional)

olive oil for pan frying

Marinate chicken with all the ingredients overnight except for the olive oil.

Boil chicken for 45 minutes to 1 hour or until chicken is cooked. While boiling, stir chicken every 10 minutes for even cooking. Discard bay leaf. Remove and set aside chicken and garlic from the pot. Continue cooking the sauce until it thickens. Heat non-stick pan with 1 tbs olive oil. Pan-fry the chicken and garlic in small batches, add more olive oil as needed. Place chicken on a big platter. Pour sauce over chicken. Serve with steamed white rice.

Pair with Cabernet Sauvignon (I like Chateau Ste. Michell)